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Thread: Home-made Jam

  1. #11
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    Sep 2009
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    Queensland. Australia
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    Oh home made jam, sounds yummy. Now we've got the jam who is going to do the scones?
    I can bring some homemade yogurt, greek style.

  2. #12
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    Oct 2009
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    I do a mean piklet.

    Any posts made under the name of Di_dee1 one can be used by anyone as I do not give a rats.

  3. #13
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    Sep 2009
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    Pikelets are great too, now I'm getting hungry.

  4. #14
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    Jan 2010
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    Just tasted it - it tastes sour cause it's sugar free, but a nice sour, not a lemon-sour. Overalll....... 12/10 stars But that may be because Im biased

  5. #15
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    Oct 2009
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    Rural NSW
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    Hmmm, wish I had some for my stay in the cabin. Did your mum like it? I would have been so proud. A couple of days ago my son made a big heart shaped packet banana muffin, added more banana and vanilla with sliced banana on top. I loved it.

    Any posts made under the name of Di_dee1 one can be used by anyone as I do not give a rats.

  6. #16
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    Aug 2009
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    Adelaide
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    Ok

    Jam is 4 parts fruit to 3 parts sugar.

    I don't think you can just swap out the sugar for honey - cos the water percentage is different and caramelization probably won't work.

    Leastways - jam is just fruit toffee, and I've never made toffee out of honey alone.

    Let me know if it worked for you.

    So what I do is put 8lb of apricots halfed and pitted on top of 6lb sugar and leave overnight (covered on the stove top) to "work". Then I cook over slow heat until all the sugar is dissolved, and then high heat until there are marble sized glossy bubbles. Not small foamy ones. Or as well as the small foamy ones. And the jam has just started to change colour to a darker caramel. But not all the way darker.

    I put a teaspoon of jam on a saucer and in the fridge or sometimes the freezer to cool it off in a hurry and if I can't pour it off the plate when it's cold, it's done. Or sometimes I just trust the glassy bubbles. If it catches on the bottom of the pan - it's over done, the jam is going to be hard, and the pot difficult to clean (heaps and heaps of bicarb soda).

    I had a failure to set with mulberry and apple jam - so I used that as icecream sauce. Yum. But unfortunately I used to work the apricots way past their colour change, into real hard toffee, which you couldn't get out of the jar when it was cool. You can fix this buy adding a small amout of hot water then microwaving until soft and mixing the water through.

    Another hint. Is much easer to clean the pot straight away, not leaving it till the next day.

  7. #17

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    I used to make great lemon butter when I had a lemon tree. I havn't tried making other jams before.
    If you find yourself going through hell; Don't stay. Just keep on going.
    Beau.

  8. #18
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    Jan 2010
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    Sydney
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    Hya,
    The jam worked out better than I though It is sour and sweet at the same time, but not in a bad way Dad loves it!

  9. #19
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    Aug 2009
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    Adelaide
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    Hi Masha

    You have success where it counts "Dad loves it"

    Remember to write down what you did, what kind of apples you used (sweet or bitter ones?) so you can do it again when this supply runs out.

    I'm eating my 2004 apricot jam. Don't know how I lost it, must have thought Mum ate it. She said she was going to and it was in her cellar - "cellar tax/rent" I call it.

  10. #20
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    Oct 2009
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    Rural NSW
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    My cousin is a prune farmer, he does some wonderful Jams. He just delivered some, plus some of his dried prunes (great too when done in port) and plum sauce, mmmmm

    Any posts made under the name of Di_dee1 one can be used by anyone as I do not give a rats.

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